270ml can Ayam Light Coconut Milk
2cm piece of ginger, sliced
1 garlic clove, sliced
1 lemongrass stalk, bruised, tied in a loose knot
1kg (about 24) large green prawns, peeled, deveined, tails intact
lime wedges, green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place coconut milk, ginger, garlic and lemongrass in a saucepan. Heat on medium until just at simmering point. Remove from heat and set aside for 30 minutes, until flavours infuse. Strain and discard flavourings.
Preheat a chargrill or barbecue on high. Thread each prawn onto a soaked bamboo skewer, tail end first, and brush liberally with coconut milk mixture. Cook for 2 minutes each side, brushing with coconut milk, until prawns are opaque.
Serve with lime wedges and green salad.